|The River Cafe Wine Primer|
|by Joseph Delissio|
Joseph DeLissio has been informing customers about wine at the River Caf for more than eighteen years.
1 - 10 of 10 for seafood enchilada
Cooked, shredded chicken can be substituted for seafood. Saute onions ... blended. Pour over enchiladas. Sprinkle with ... until bubbly. Pass garnishes.
Mix together soup and milk. Pour 1/4 of mixture in bottom of 9 x 13 inch pan. Lay out tortillas on counter. Evenly distribute crab pieces down center ...
Combine taco sauce ... each with cheese, seafood and remaining green ... with reserved green onion and the olives. 8 servings. 290 calories per serving.
Combine soup and milk, set aside. Combine fish, broccoli, 1/2 cup cheese, and 1/2 cup onions. Stir in 3/4 of the soup mixture. Fill tortillas, roll ...
Combine Cheddar and ... of tortilla with enchilada sauce and place ... dish. Top with remaining sauce and cheese. Bake at 350 degrees for 30 to 35 minutes.
In small mixing ... Top with cheese, seafood and remaining green ... seam side down in baking dish. Bake at 350°F for 12-15 minutes or until lightly golden.
OPTIONAL GARNISHES: Shredded lettuce, chopped tomato, sliced ripe olives, dairy sour cream. Combine 1/2 cup of the picante sauce and cream cheese in ...
Melt butter in a skillet. Sauté onions for 2 to 3 minutes or until translucent. Add crab meat and chilies. Heat thoroughly. In a separate skillet, ...
Drain tuna. Combine ... and cumin. Warm enchilada sauce. Pour 1/2 ... minutes. Spoon sauce over enchiladas. Bake 10 to 15 minutes longer. Makes 4 servings.
In bowl, stir ... mixture. Pour over enchiladas. Cover, bake ... oven for 12-14 minutes. Sprinkle with remaining cheese. Let stand 40 minutes. 510 calories.
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